JPH09233994A - Production of porous hydrous wheat flour rood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide porous hydrous wheat flour foods rich in the sense of eating, taste, flavor and productivity and suitable for shops and restaurant industries, etc., by including water in the surface part of porous hydrous wheat flour foods after baking, decreasing its height through compression and recoveing the height through reheating. SOLUTION: After baking, water is contained in the surface part of porous hydrous wheat flour foods such as bread while using any means selected out of direct water application, immersion in water and water spray next, the height of food is decreased by compression, it is frozen and the porous hydrous wheat flour food is provided. In this case, the quantity of moisture to be contained is preferable more than 1% of dry weight of the surface part (crust) of the porous hydrous wheat flour food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a porous water-containing flour food such as bread. More specifically, the present invention relates to a technique for reducing the bulk after baking and restoring the bulk by reheating after storage, and relates to a technique for improving the flavor, texture, and productivity at that time.

[0002]

2. Description of the Related Art In recent years, as the eating habits have become westernized and the consumption of bread has increased, once baked bread has been stored at room temperature, refrigerated or frozen, and microwaves have been used at stores and restaurants. Heating and supplying to consumers is increasing. In addition, the present inventors intend to reduce the costs of distribution and storage of bakery products and to provide bakery products and the like that have a taste close to freshly baked at any time in stores, restaurants, and homes. As a result of stacking, bakery products etc. were once manufactured by means such as baking, then the bulk was reduced, and the technology was used to restore the bulk by reheating after storage, and the porous hydrous wheat flour reduced in bulk after heat treatment. The invention has been completed on a porous hydrous wheat flour food, which is a food and has the characteristic that the bulk is restored by reheating, and has filed a patent application (Japanese Patent Application No. 7-53925).
issue). In the case of such a compressed restoration bread, restorability at the time of range up is extremely important together with texture and flavor.

[0003]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention As a result of investigations by the present inventors on the resilience of the above-mentioned compression-recovery bread, the bread immediately after baking has a hard surface and cracks when compressed as it is, resulting in a decrease in resilience. However, it was found to cause deterioration in appearance (during compression and restoration). This problem can be solved to some extent by aging for half a day to about one day after firing and compressing after the surface becomes soft.
In this case, problems such as a reduction in flavor and a decrease in production efficiency became remarkable.

[0004]

[Means for Solving the Problems] The inventors of the present invention have diligently studied for the purpose of further improving the quality such as texture and flavor in porous hydrous wheat foods such as compressed and restored bread, and the restoration property, and as a result, compressed The crack at the time depends on the water content of the surface layer,
The present invention has been completed by finding that it is effective to carry out a step of allowing water to be contained in the surface layer portion of the bread after baking and then to compress it. That is, the present invention has a characteristic that the step of incorporating water into the surface layer portion of the porous hydrous wheat flour food after baking or semi-baking is performed, and then the bulk of the food is reduced by compression, and the volume is restored by reheating. It is a method for producing a porous hydrous flour food.

According to the present invention as described above, by performing the step of allowing the surface layer of bread to contain water after baking, the fragrance characteristic of baked porous hydrous wheat food is not lost.
Further, since the compression process can be performed in a short time, the productivity is good, there is no crack, and the restoring property is good. JP-A-54-26346 proposes to prevent the peeling of the bread crust during thawing or re-baking by adding an appropriate amount of water to the baked bread before freezing. However, this technique relates to a frozen pan that does not involve compression and decompression, and is merely a technique for improving the appearance of the frozen pan.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a porous hydrous wheat food of the present invention will be described in detail below. First, the porous water-containing flour foodstuffs referred to in the present invention are, specifically, breads such as loaf of bread, coppé bread, roll bread, croissant, anpan, etc .; cakes such as sponge cake, pound cake, hot cake; Manjus such as man; confectionery such as donut, pie, and castella. The porous water-containing flour food used in this case is a food having a relatively high water content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a space volume of 10%.
Refers to the above. Cookies, biscuits, etc., which have a relatively low water content and a relatively small internal space volume,
It has little bulk restoring power and is excluded from the subject of such compression techniques. In addition, the porous water-containing flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, egg, oil and fat, sugar, milk components, flavors, emulsifiers, and the like. Is not particularly limited. In addition, the above-mentioned porous water-containing wheat flour food is a semi-finished product or a product by a heat treatment such as baking, frying, steaming or the like. Here, taking bread as an example, in general,
Once fired, the product is treated as described below, but in some cases, it may be left in a semi-fired state at the initial stage, and completely re-heated at the same time as reheating to restore bulk. It may be in the form of a product after firing.

In the present invention, the step of incorporating water into the surface layer of the porous hydrous wheat flour food product after baking or semi-baking is carried out. Specific means for containing water include direct application of water (application with a brush or a roller), immersion in water, and spraying of water (spraying with a spray or the like).

Water can also be added by cooling under high humidity. Here, high humidity means 60
% RH or more, preferably 75% RH or more, and the temperature condition is not particularly limited as long as it does not affect restoration, but it is preferable to cool within 6 hours until the surface temperature becomes 50 ° C. or less. . It is also effective to use steam,
Generally, it is preferable to perform heating steam treatment for about 1 to 20 minutes using a steamer. When water is included by the above means, the amount of water to be included is preferably 1% or more of the dry weight of the surface layer (crust) of the porous water-containing flour food for obtaining the effects of the present invention. In this case, there is no particular upper limit, but naturally, addition of too much water leads to deterioration in appearance and texture, so that the amount is not more than twice the dry weight of the surface layer portion (crust), preferably 25 or less. It is desirable to keep it below%. If the amount of water contained is expressed by another method, per 10 cm ^{2 of} surface layer (crust)
0.005 to 1 g of water, more preferably 0.005 to 0.05 g
It is preferable to include the water. Further, when water is contained by the above means, the effect of cracking suppression can be amplified by homogenizing the water localized inside by rolling to the entire porous hydrous wheat flour food. The rolling method is not particularly limited as long as it can apply a centrifugal force to the porous hydrated wheat flour food. For example, there is a method in which the food is rolled in a drum type rolling machine.

In the present invention, the effect may be further enhanced if the step of incorporating water by combining these means is performed twice or more. The combination and the amount of water contained in one time are not particularly limited, but the amount of water contained is not more than twice the dry weight of the surface layer portion (crust) of the porous hydrous wheat flour food, preferably 25% or less. It is desirable to keep it. In addition, there are cases where the effect can be enhanced by performing aging (leaving, standing, etc.) between the first water addition and the second water addition. The aging condition is not particularly limited, but it is preferably within 2 hours. Performing the step of adding water in two or more times in addition to the effects as described above includes adding a large amount of water to foods having a shape such as a spherical shape in which it is difficult to add a large amount of water at one time. It is also effective when you want to.

In the present invention, the surface layer portion of the porous hydrous wheat flour food is treated with water by direct application of water, immersion in water, spraying of water, steam, or the like, after baking or semi-baking. If a step of cooling the porous water-containing wheat flour food is provided before the step of including the step, it becomes easier to perform compression molding, and therefore it is preferable to provide the step. The method and conditions are not particularly limited, but it is desirable to forcibly or semi-naturally cool until the surface temperature becomes 50 ° C. or less.

In the present invention, a step of reducing the bulk of the porous hydrous wheat flour food which has been subjected to the water addition treatment as described above is carried out. In that case, the bulk may be reduced immediately after the step of incorporating water, but aging (leaving, standing, etc.) may be performed during that time. The aging condition is not particularly limited, but it is preferably within 2 hours. Here, the reduction rate of bulk cannot be uniformly defined depending on the type of the above-mentioned porous hydrous wheat food, that is, the balance between the internal space volume and the restoring force, but in general, 1% of the semi-finished product or the product after the heat treatment is used. Against 0.1 ~
It is in the range of 0.9 (volume ratio), and for the purpose of the present invention (cost reduction in distribution and storage), the larger the reduction rate, the more preferable, and 0.5 or less is effective. In short, it is important to compress to the extent that the bulk is restored by reheating described later. Specific means of the step of reducing the bulk of the porous water-containing flour food include mechanical compression and the like.Specifically, pressure compression by a press machine, or sealing in a flexible packaging material Compression (vacuum packing method) by reducing the pressure in every other place. The present invention can include a step of packaging the food before or after the step of reducing the bulk of the heat-treated porous water-containing flour food. This packaging process is performed by a conventional technique, but according to the vacuum compression packaging as described above, packaging can be performed simultaneously with compression. It is to be understood that packaging is not limited to this, and packaging is possible even after compression. Further, in order to maintain quality, packaging may be performed while filling with a single gas or a mixed gas such as nitrogen gas or carbon dioxide gas. In addition, in the case where a freezing step is included, it is desirable to pack the product before thawing. In the present invention, it is preferable to provide a step of freezing or refrigerating the porous hydrous wheat flour food after or simultaneously with the step of reducing the bulk of the heat treated porous hydrous wheat flour food. As a result, the porous hydrated flour food product having reduced bulk can be stored in the form as it is, and the storability is excellent.

[0012] Then, the porous hydrous wheat flour food having a reduced bulk is placed in a distribution process such as storage and transportation, if necessary, and then reheated at a store, a restaurant restaurant or a home to restore the bulk. The means for reheating is preferably a dry means such as a microwave oven or a microwave oven, but may be a wet means using a steamer or the like. In addition, other heating may be used, but using a microwave oven is preferable in terms of convenience and the like. Here, the restoration rate of the bulk by the reheating treatment is 0.5 to 2.0 (volume ratio) with respect to 1 after the heating treatment.
It is a degree.

[0013]

As described above, according to the technique of the present invention, by adding water to the surface layer portion after baking, the fragrance characteristic of the baked porous hydrous flour food is not lost,
In addition, since it is possible to shift to the compression process in a short time, the productivity is good and the reconstitution is also good, and breads etc. that have a taste almost like freshly baked at stores, restaurants, homes, etc. Can be provided.

[0014]

The present invention will be described in more detail with reference to the following examples. Example 1 After mixing each component as described below, after kneading, fermentation at 28 ° C for 40 minutes, division into 40 g, bench time for 15 minutes, molding, 37 ° C, humidity at 85% for 30 minutes Baked, specific volume 5.10
(Cm ³ / g) and height 5 (cm) rolls were manufactured. Roll bread mix 100.0 parts by weight yeast 2.0 〃 yeast food 0.1 〃 sugar 8.0 〃 salt 1.8 〃 skimmed milk powder 3.0 〃 shortening 5.0 〃 monoglyceride 0.3 〃 water 60.0 〃 The obtained bread roll (36g) is cooled for 15 minutes at -5 ℃ After that, 0.7 g of water was applied by brushing, and 10% of water was applied to the surface of the roll bread based on the dry weight of the crust. Next, insert the roll pan into a compression press plate under room temperature conditions, and wait 5 seconds until the height of the roll pan reaches 1.25 (cm) (1/4 of the initial height) (compression speed 7.5 (mm / sec)). ), And in that state (within 3 minutes after compression), it was kept in a freezer at -40 ° C for 1 hour. Next, the compression-molded roll pan was released from the press plate, introduced into a packaging film, and after being replaced with nitrogen gas, sealed and packaged. This compression-molded roll was stored in a freezer at -20 ° C for 1 month and then taken out and heated in a microwave oven for 40 seconds, and the height of the roll expanded to 4.7 (cm). The reheated roll was in the same fluffy state as at the time of production, and had excellent flavor and texture.

Example 2 A roll obtained by baking under the same conditions as in Example 1 was -5 ° C.
After cooling for 15 minutes under the conditions described above, apply 0.5 g of water with a brush and leave it for 10 minutes at room temperature, then apply 0.5 g of water again with a brush and apply 15% of dry weight of crust on the surface of the roll pan. Of water. Next, the same compression, freezing, and packaging steps were performed. This compression-molded roll was stored in a freezer at -20 ° C for 1 month, then taken out and heated in a microwave oven for 40 seconds.
Inflated to (cm). The reheated roll was in the same fluffy state as at the time of production, and had excellent flavor and texture.

Example 3 A roll obtained by baking under the same conditions as in Example 1 was -5 ° C.
After cooling for 15 minutes under the conditions of 1), it was cooled under the conditions of 20 ° C. and 85% RH for 1 hour, and 18% of water was applied to the surface of the roll pan based on the dry weight of the crust. Next, the same compression, freezing, and packaging steps were performed. This compression-molded roll was stored in a freezer at -20 ° C for 1 month and then taken out and heated in a microwave oven for 40 seconds. The height of the roll was 4.7 (cm).
Expanded to. The reheated roll was in the same fluffy state as at the time of production, and had excellent flavor and texture.

Example 4 A roll obtained by baking under the same conditions as in Example 1 was -5 ° C.
After cooling for 15 minutes under the above conditions, steaming was performed for 5 minutes in a steamer at 90 ° C. to give 23% of water based on the dry weight of crust on the surface of the roll. Next, the same compression, freezing, and packaging steps were performed. This compression-molded roll pan is stored for one month at -20
When stored in a freezer at ℃, taken out and heated in a microwave for 40 seconds, the height of the bread roll expanded to 4.7 (cm). The reheated roll was in the same fluffy state as at the time of production, and had excellent flavor and texture.

Comparative Example 1 A roll obtained by baking under the same conditions as in Example 1 was -5 ° C.
After cooling for 15 minutes under the above conditions, water was not added, and the same compression, freezing and packaging steps were immediately performed. The compression-molded rolls were stored in a freezer at -20 ° C for 1 month and then taken out and heated in a microwave oven for 40 seconds, and the height of the rolls expanded only to 2.2 (cm). Also,
A large number of cracks were generated on the surface of the roll pan during compression, which was also unfavorable in appearance.

Front Page Continuation (72) Inventor Manabu Sato 20 Kao-gun, Kashima-gun, Higashi-Fukashia, Kasuga-sha, Ltd. (72) Inventor Yasumasa Ohki, Kashima-gun, Kashima-gun, Kashisu-cho, Higashi-fuka, 20 Kao, Inc. (72) Invention Satoru Sakata 20 Higashifushiba, Kamisu-cho, Kashima-gun, Ibaraki Prefecture Inside Kao Institute of Stock Companies

Claims (8)

[Claims] 1. A feature of performing a step of adding water to a surface layer portion of a porous hydrous wheat flour food after baking or semi-baking, then reducing the bulk of the food by compression, and restoring the bulk by reheating A method for producing a porous hydrous flour food. 2. The method according to claim 1, further comprising a freezing step after the compression. 3. The method for producing a porous hydrous wheat flour food according to claim 1, wherein the step of incorporating water has a means selected from direct application of water, immersion in water and spraying of water. 4. The method for producing a porous hydrous wheat flour food according to claim 1, wherein the step of adding water has a means for cooling under high humidity. 5. The method for producing a porous hydrous wheat flour food according to claim 1 or 2, wherein the step of incorporating water has a means of using steam. 6. The method for producing a porous hydrous wheat flour food according to claim 1 or 2, wherein the step of incorporating water is performed twice or more by combining the same or different means according to claims 3 to 5. 7. The porous hydrated wheat flour food product according to claim 1, wherein the amount of water contained is 1% or more of the dry weight of the surface layer portion (crust) of the porous hydrated wheat food product. Production method. 8. The method for producing a porous hydrated wheat flour food according to claim 1, wherein the porous hydrated wheat flour food is bread.